I’ve traveled thousands of miles with one mission: finding the absolute best lobster roll in America. That perfect balance of sweet meat, butter or mayo, and the ideal bun has become my white whale.
After countless calories and more melted butter than my doctor would approve of, I’m ready to share my definitive ranking. These seven legendary lobster institutions have earned their reputations for good reason, but not all lobster rolls are created equal.
1. Red’s Eats — Wiscasset, Maine
Holy seafood heaven! The line at Red’s stretches halfway to Canada on summer days, but I’d crawl through broken shells for this masterpiece. Their lobster roll is almost comically overstuffed – we’re talking a full lobster’s worth of meat tumbling out of that split-top bun.
What makes Red’s special isn’t fancy technique; it’s their refreshing honesty. They serve pure, sweet lobster with zero filler. No celery bits. No secret spices. Just the ocean’s finest treasure with your choice of drawn butter or mayo on the side.
2. Eventide Oyster Co. — Portland, Maine
Forget everything you thought you knew about lobster rolls. Eventide’s version is culinary rebellion on a plate – and it’s magnificent. Instead of the traditional split-top bun, these mad scientists serve their brown-butter lobster masterpiece on a steamed Asian-style bun that’s pillowy perfection.
The warm, nutty brown butter coats each chunk of claw and knuckle meat, creating flavor that made me audibly moan in a crowded restaurant. No shame.
3. Neptune Oyster — Boston, Massachusetts
$38 for a lobster roll?! I nearly choked when I saw Neptune’s prices. Then I took my first bite and immediately wanted to apologize for doubting them. This North End institution serves the Rolls Royce of lobster rolls – obscenely generous portions of perfectly cooked meat that’s never chewy or stringy.
The hot butter version (they call it “Connecticut style”) arrives glistening with clarified goodness. Every bite delivers that sweet-meets-savory perfection that haunts my dreams.
4. The Clam Shack — Kennebunkport, Maine
Blasphemy alert! The Clam Shack commits lobster roll heresy by using a round hamburger bun instead of the traditional split-top. I arrived skeptical and left converted.
Owner Steve Kingston’s approach borders on religious devotion – lobsters boiled in ocean water from the adjacent Kennebunk River, meat hand-picked daily, and a butter-griddled bun that achieves perfect crispness. What really sets this roll apart is their butter-mayo combo, delivering both creamy richness and buttery depth.
5. Luke’s Lobster — Multiple Locations
Chain restaurants typically make me run screaming, but Luke’s Lobster shatters the paradigm. Founded by Maine native Luke Holden, this growing empire somehow maintains quality control that would make military generals jealous.
Their quarter-pound rolls feature chilled lobster with a whisper of mayo, a brush of lemon butter, and their signature seasoning. The meat comes exclusively from sustainable Maine fisheries – a commitment that shows in every sweet, clean bite.
6. James Hook & Co. — Boston, Massachusetts
Atmosphere? What atmosphere? James Hook is basically a glorified fish market with a few plastic tables, and I’m absolutely here for it. This family-owned institution has been slinging seafood since 1925, surviving fires, floods, and Boston’s endless construction.
The portion size hits the sweet spot – generous without being Instagram-bait excessive. I’ve literally sprinted here between train connections at South Station, inhaled a roll in seven minutes, and considered it time well spent. Their decades of experience translate into every consistent, beautiful bite.
7. The Highroller Lobster Co. — Portland, Maine
Started as a food cart by two lobstermen tired of the same-old preparation, Highroller is the punk rock rebel of the lobster roll world. Their signature move? Serving Maine’s finest crustacean on a brioche bun that’s been buttered and grilled to caramelized perfection.
The customization options blow my mind – choose from eight housemade sauces including lobster ghee, jalapeño mayo, and their legendary charred pineapple mayo. I’ve tried them all. Multiple times. For research purposes, obviously.